Ingredients

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil; set aside. In a microwave-safe bowl, melt chips and candy coating; stir until smooth. Stir in the cherries and pistachios. Spread into prepared pan. Refrigerate for 20 minutes.

Using a sharp knife, score surface of candy, making diamond shapes about 1/8 in. deep. Refrigerate 40 minutes longer or until set.

Cut along scored lines into diamonds. Store in an airtight container in the refrigerator.Yield: 3 pounds.

Originally published as Cherry Pistachio Bark in Country Woman Christmas
Annual 2007, p69